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Creamy Roasted Tomato and Garlic Soup

A comforting and flavorful soup made with roasted tomatoes and garlic, perfect for busy days or cozy dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs ripe tomatoes, halved Use ripe tomatoes for the best flavor.
  • 1 head of garlic, peeled and left whole
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup vegetable broth (or chicken broth if you prefer)
  • 1 cup heavy cream (or coconut milk for a lighter version) Use coconut milk for a dairy-free option.
  • Fresh basil for garnish Add for flavor and presentation.

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. Place the halved tomatoes and whole garlic in a baking dish. Drizzle with olive oil, and sprinkle salt and pepper. Optionally add Italian herbs.
Cooking
  1. Roast in the oven for about 30-40 minutes, until the tomatoes are blistered and soft.
  2. Allow the tomatoes and garlic to cool slightly, then transfer them to a blender or food processor, adding the vegetable broth. Blend until smooth.
  3. Pour the blended mixture back into the pot over medium heat. Stir in the heavy cream and let it simmer for 5-10 minutes.
  4. Ladle the soup into bowls and drizzle with more cream if desired. Garnish with fresh basil and chili flakes for added heat.

Notes

Garlic lovers can add extra cloves for a stronger flavor. The soup freezes well for later use. For a chunkier texture, leave some tomato skins on.